RESUMO
Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) and premium ICSs either with real crab leg meat (PS-RC) or without it (PS) were compared with RC. The sensory evaluation results showed that PS and NS had the highest and lowest levels of similarity to RC, respectively. The carbohydrate contents of ICSs (10-23%) were higher than that of RC (0.5%). Among ICSs, PS showed more similarity with RC than NS and PS-RC in terms of gel strength and texture profiles. PS-RC and PS showed a microstructural pattern that slightly imitated the muscle fiber arrangement of RC. The electric tongue analysis of taste compounds, such as sugars, free amino acids, and nucleotides, showed that the taste profile of ICSs is distinctly different from that of RC. The electronic nose analysis identified 32 volatile compounds, while the principal component analysis using electronic nose data successfully distinguished three clusters: PS-RC and PS, RC, and NS. Our results could provide useful information for the development of ICSs with higher similarity to RC.
RESUMO
The complete mitochondrial genome of Protaetia brevitarsis, an important Scarabaeidae insect that is distributed across most Asian countries, was characterized using long template PCR methods. It was 17,783 bp in length being composed of 13 protein coding genes (PCGs), 22 transfer RNA genes (tRNAs), two ribosomal RNA genes (rRNAs) and a non-coding region. The phylogenetic tree reconstructed based on the maximum likelihood (ML) method confirmed that P. brevitarsis was placed within the clade of Scarabaeidae and Polyphaga species forming a complete monophyly.
